That which you can call pot roast…

Posted on October 30, 2011 by emily

by any other name would still taste as good? You bet.

A few weeks ago, I was fortunate enough to spend a few days in College Station with my friend and her 103 year old precious Hungarian grandmother. We did the usual things we do when we get together – talk, laugh, drink red wine, translate Hungarian recipes to English. Well…maybe that last one isn’t usually on our list, but she has her grandmother’s  original handwritten cookbooks from Hungary. The only glitch was that neither of us could read Hungarian. Good thing we had the internet and the free translators!

Once we figured out that csirke kar wasn’t a chicken lever arm, but a chicken wing, Continue reading →

Posted in International, Pressure cooking, Recipes, Traditonal | Tagged , , , , | 3 Comments

Breakfast for Champions. Fast.

Posted on October 16, 2011 by emily

Oatmeal is one of my all time favorite breakfast foods, although I have to admit I only eat it during the fall & winter seasons. Just can’t quite do oatmeal during the hot, sweltering 100+ degree summers that we get here in Texas. Even loaded up with honey and cinnamon, it’s cold weather food to me. Rumor has it we’re dipping into the high 40s overnight this week, and that’s all I need to start thinking oats.

And I’m not talking about that mushy, gloppy oatmeal… Continue reading →

Posted in Breakfast, Recipes | Tagged , , , | 1 Comment

Pressure cooking? Really?

Posted on September 30, 2011 by emily

This opening post should ring true to many of you…a remembrance of some kind of kitchen catastrophe associated with pressure cooking. And that noise. Just a discussion of pressure cooking made me look nervously around the room. But my thoughts on cooking have always been that all you really need is a large pot and a good knife. Egg slicer? No. Spaghetti measurer? Hardly.

Pressure cooker? Well…maybe? Really? Then I saw it in action and I was hooked. Not only can you cook pork ribs in about 16 minutes (hot outdoor grill – say goodbye), but pressure cooking locks in the nutrients and goodness and flavors. This is what initially attracted me – the nutrient retention factor.

So for now, all I really need is a large pot, my Fissler BluePoint pressure cooker, and a good knife. Stay tuned…

Posted in General | Tagged , , | 2 Comments